Cucumber and scallops made with sauce

Chinese
Stewed food
Wakiya Tomoko
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By pouring hot oil on cucumbers in boiling water, you can achieve a moderate hardness while maintaining a lush color. You can also use canned scallops instead of scallops.
Cooking time: 10 minutes
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How to make it
1

Cut off the cucumbers and peel the skin with a peeler. Cut into 4 equal parts, remove the seeds in the center, then cut into bite-sized pieces.

2

Transfer the cucumbers to a bowl and pour in hot salad oil. Pour in boiling water, pour it into a colander and drain it.

3

Put Chinese soup and salt in a pot and heat it. Once it boils, add the cucumbers from [2] and finely shredded scallops.

4

Once it reaches a boil, lower the heat and add water-dissolved potato starch to thicken it.

5

Add the scallion oil and slowly spin the beaten egg whites. Add the egg whites and then turn the heat up to high and it hardens nicely.

6

Remove from the heat and serve in a bowl to complete.

Ingredients for 2 people

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